Method and apparatus for controlled ice crystal formation in a beverage

ABSTRACT

A method for producing a desired amount of ice crystal formation in a beverage comprising the steps of cooling said beverage to a temperature below its ordinary freezing temperature at atmospheric pressure to form a cooled beverage; maintaining said beverage at a pressure sufficient to inhibit freezing of said beverage; dispensing said cooled beverage into a vessel; obtaining a cooled surface, having a temperature sufficiently low to cause flash freezing of a portion of said cooled beverage which comes into contact therewith; and presenting said cooled surface to said beverage for a time sufficient to form a desired amount of said ice crystals in said beverage. An apparatus is provided for carrying out the method.

FIELD OF THE INVENTION

This invention relates generally to methods and apparatus for coolingand dispensing beverages. More particularly, this invention relates tosuch a method and apparatus for practicing the method to produce icecrystals in a beverage as part of the dispensing of the beverage.

BACKGROUND OF THE INVENTION

There is nothing quite like a glass of cold beer on a hot day, yet allglasses of cold beer are not equal. They range from a slightly cool beerin a disposable plastic cup through a truly cold beer in a glassdripping with condensation to a frosty mug hazed with ice and frozenwater droplets. While the latter presentation may not be optimal from ataster's perspective, it captures a certain suggestion of “cooling-off”which is absent in a slightly cool pub draught.

In venues where coldness is paramount to taste, such as for example agolf course on a scorchingly hot day or basking in the hot sun at anoceanside resort the ultimate expression of “cold and refreshing” is toachieve ice crystals in the beverage. While this may be achieved injuices and such by adding ice to a cold beverage, it is generallyunacceptable with beer as the ice will dilute and spoil the taste of thebeer as the ice melts. The alternative is to form ice crystals fromwater inherent in the beverage, be it beer, “soda pop” or perhaps wineor other spirit containing beverage.

While it is simple enough in theory to form ice crystals in a beverage,it has in practice heretofore been virtually impossible to do so withany degree of control over the quantity and the consistency of icecrystals so formed. Simply cooling beer to below its freezing pointgenerally results in a block of “ice” if the container is left closed orfrozen “slush” if the container is opened before the beer turns to“ice”.

It is therefore an object of the present invention to provide a methodand an apparatus for practising the method for providing a controllableamount of ice crystal formation in at least beer and perhaps otherbeverages.

SUMMARY OF THE INVENTION

A method is provided for producing a desired amount of ice crystalformation in a beverage comprising the steps of:

-   -   (i) cooling the beverage to a temperature near or below its        ordinary freezing temperature at atmospheric pressure to form a        cold beverage;    -   (ii) maintaining the beverage at a pressure sufficient to        inhibit freezing of the beverage;    -   (iii) dispensing the cooled beverage into a vessel;    -   (iv) obtaining a cooled surface having a temperature        sufficiently low to cause flash freezing of a portion of the        cooled beverage which comes into contact therewith;    -   (v) presenting the cooled surface to the beverage during the        dispensing for a time sufficient to form a desired amount of ice        crystals in the beverage.

Once a desired amount of ice crystal formation has been achieved, thecooled surface may be at least one of, removed from contact with thebeverage and allowed to warm to a temperature above which further icecrystals won't form.

The beverage may be beer cooled to temperature of from 23.0° F. to 28.0°F. and the pressure from 15 psi to 110 psi or higher.

The beverage may be dispensed through a dispensing tap with the pressurebeing reduced immediately upstream of the dispensing tap duringdispensing to avoid splashing.

Preferably, if the beverage is beer with a 5% by volume alcohol content,the temperature in step (i) is from 24.0° F. to 27.0° F. and theelevated pressure is at least 60 psi.

A beverage dispensing apparatus is provided for chilling and presentinga vessel of the beverage with a portion of the beverage being in theform of ice crystals. The apparatus has a beverage inlet for receivingthe beverage from a reservoir of the beverage. The apparatus further hasa valved tap for dispensing the beverage into the vessel. A beverageconduit extends between the tap and the beverage inlet for providingfluid communication between the tap and the beverage inlet. A beveragepressurizer communicates with the conduit for increasing the pressure ofthe beverage to an elevated pressure sufficient to avoid freezing. Abeverage cooler is associated with the beverage conduit for chilling atleast the beverage within the conduit to a temperature below itsfreezing point at atmospheric pressure but above its freezing point atthe elevated pressure. A pressure reducer is provided adjacent the tapfor reducing the pressure of the beverage from its elevated pressure inthe conduit to a pouring pressure to facilitate pouring from the tapwhen the tap is in an open configuration. The apparatus further has aflash freezer with a freezing surface for contacting the beverage duringa pour of the beverage into the vessel to freeze a portion of thebeverage to form ice crystals during the pour. A flash freezer cooler isassociated with the flash freezer for chilling the flash freezingsurface to a temperature sufficiently low to form the ice crystals uponcontact.

The beverage cooler may include a length of the conduit and a coolantbath surrounding the length of the conduit for receiving a chilledcoolant to immerse the length of conduit. A beverage coolantrefrigeration unit may be provided which communicates with the coolantin the bath for chilling the coolant.

The flash freezer cooler may include a flash freezer refrigeration unitfor communicating with the freezing surface for cooling the freezingsurface.

The beverage coolant refrigeration unit and a flash freezerrefrigeration unit may be discrete units.

The length of the conduit immersed in the coolant bath may be in theform of a coil.

The pressure reducer may be a flow restrictor upstream of the tap.

The apparatus may further include a heater for heating the coolant inthe bath should the coolant fall below a predetermined temperature and asensor for sensing at least one of coolant temperature and beertemperature. The sensor and the heater communicate with a controllerwhich activates and deactivates the heater and respectively deactivatesand activates a pump which provides coolant flow between the coolantbath and the beverage refrigeration unit.

The controller may further communicate with and be configured todeactivate and activate the beverage refrigeration unit.

The flash freezer may be a cold probe which is passed through thebeverage during pouring.

Alternatively the flash freezer may be a surface in the vessel and theflash freezer cooler a cold surface in contact with the vessel at leastbefore the pour.

The flash freezer may be associated with or within the tap.

The flow restrictor may be at least one of a valve, an orifice and areduced diameter length of the conduit.

A beverage vessel is provided for promoting ice formation of a coldbeverage as it is dispensed into the vessel. The vessel has a base, asidewall portion extending from the base and defining a mouth of thevessel opposite the base. A heat sink extends through and sealinglyengages the base. The heat sink has an outer surface adjacent an outerface of the base for contacting a cooling surface and an inner surfaceopposite the outer surface adjacent an inner face of the base forcontacting the beverage to draw heat form the beverage. The heat sinkhas a higher thermal conductivity than a remainder of the vessel.

The base and the walls of the vessel may be made of glass or plasticwith the heat sink being made of metal.

The heat sink may preferably be an aluminum or copper based alloy.

A coolant jacket may be provided around the conduit adjacent the tap forcirculation of the coolant about the conduit between the bath and thetap.

The coolant jacket may have an inlet fluidly communicating with thecoolant bath through a cooling jacket pump connected between the coolantbath and the coolant jacket. An outlet of the coolant jacket may fluidlycommunicate directly with the coolant bath to act as a fluid return fromthe coolant jacket to the coolant bath.

DESCRIPTION OF DRAWINGS

Preferred embodiments of the invention are described below withreference to the accompanying drawings in which:

FIG. 1 is a schematic representation of an apparatus according to thepresent invention; and,

FIG. 2 is an axial sectional view of a beverage glass for use inpractice and embodiment of the present invention.

DESCRIPTION OF PREFERRED EMBODIMENTS

A beverage dispensing apparatus (the “apparatus”) according to thepresent invention is generally indicated by reference 10 in theaccompanying illustration. The apparatus 10 has a beverage inlet 12 forreceiving a beverage 14 such as beer from a beverage reservoir 16 whichmay be a beer keg. A gas canister 18 may be provided to urge thebeverage 14 from the reservoir to a beverage pressurizer such as thepump 20. As will be described in more detail below, the pump increasesthe pressure of the beverage 14 (beer) in the apparatus 10 to depressits freezing point.

The pump 20 pumps the beer through a beverage conduit 22 at the oppositeend of which is a valved tap 24. The beverage conduit 22 has part of itslength formed into a coil 26 which is immersed in a coolant bathcontaining a coolant 30, such as glycol or any other suitable coolant,for cooling the coil 26 and in turn any beer (or other beverage 14)therein to a temperature below which it would freeze under atmosphericpressure (i.e. 1 atm) but above its freezing point at the elevatedpressure caused by the pump 20.

As the beverage 14 has a tendency to splash out of a vessel if disposedat high pressure, a pressure reducer 32 is provided adjacent the tap 24.The pressure reducer may be any one or a combination of a flowrestricting orifice, a valve and a reduced diameter section of thebeverage conduit 22.

A flash freezer 34 such as the probe illustrated is provided adjacentthe tap 24 for contacting the beverage during at least a portion of itspour. The flash freezer 34 has a freezing surface 36 which contacts thebeverage as it is being poured into a vessel 40 filled to freeze andthereby to form ice from an aqueous portion of the beverage 14. Thetemperature, heat transfer capabilities and contact duration selectedwill determine the nature and quantity of ice crystals.

A beverage cooler generally indicated by reference 50 and described inmore detail below is provided for chilling the coolant 30. A flashfreezer cooler generally indicated by reference 100 and also describedin more detail below is provided for chilling at least the freezingsurface 36 to a temperature sufficiently low to cause ice crystalformation upon contact of the beverage 14 therewith.

The beverage cooler 50 includes a beverage coolant refrigeration unit52(“b/c refrigeration unit 52”) which may be a commercially availablerefrigeration system having evaporator coil 54 which is immersed in abeverage cooler glycol tank 56 (“b/c glycol tank 56”). The refrigerationunit 52 thermally communicates with the coolant bath 28 via a beveragecoolant glycol line 60 (“b/c glycol line 60”) having an inlet 62 foradmitting glycol 70 (or other suitable coolant) from the b/c glycol tank56 and an outlet 64 for returning glycol 70 to the b/c glycol tank 56.The b/c glycol line 60 includes a heat transfer coil 68 which isimmersed in the coolant 30 in the coolant bath 28 to cool the coolantbath 28. A pump 66 is provided in the b/c glycol line 60 to cause flowof glycol 70 from the b/c glycol tank 56 through the heat transfer coil68 and back into the b/c glycol tank 56.

The object of using the b/c glycol line 60 and b/c glycol tank 56 ratherthan directly trying to cool the coolant bath 28 with the b/crefrigeration unit 52 is to achieve better temperature control.Maintaining a supply of cold (approximately 15° F./−9° C.) of glycol 70in the b/c glycol tank 56 and using a relatively high capacity pump 66(about 2 gpm) allows better response to the intermittent thermal demandssuch as a pour than can be simply achieved with the b/c refrigerationunit 52 were it acting directly on the coolant 30 within the coolantbath 28.

For even better control the coolant bath 28 can be set up as a “pushpull” system by the addition of a heater 80 immersed in the coolant 30in the coolant bath 28. The heater 80 may be activated and the glycolpump 66 shut off if the temperature of the coolant 30 drops to or belowa temperature set point. A controller 90 may be provided incommunication with a temperature sensor 92 in the coolant bath, theheater 80 and the pump 66 to actuate and deactuate the heater 80 and thepump 66 as required.

A cooling jacket 80 may be provided around the beverage conduit 22adjacent the tap 24 to maintain the portion of the conduit 22 betweenthe coil 26 and the tap 24 cold between pours. The cooling jacket 80 mayhave an inlet 82 for receiving cooling 30 from the coolant bath 28, anoutlet 84 for returning coolant to the coolant bath 28 and a pump 86 foraugmenting coolant flow.

The flash freezer cooler 100 is preferably provided with its ownrefrigeration unit 110 (the “ffc refrigeration unit 110”) as itgenerally requires lower temperatures than required for the beveragecooler 50.

The ffc refrigeration unit 110 may be a commercially available unithaving an evaporator coil 112 immersed in a flash freezer glycol tank114 (“ff glycol tank 114”) with its own supply of glycol 120 (or othersuitable coolant) typically cooled to a temperature of around −10° F.(−26° C.). A small pump 116 or other stirrer may be provided in the ffglycol tank 114 to circulate the coolant 120 to promote convective heattransfer between the evaporator coil 112 and the glycol 120.

The ff refrigeration unit 110 thermally communicates with the flashfreezer 34 for example through a flash freezer coolant line 130 (“ffcoolant line 130”) having an inlet 132 for receiving glycol 120 from theff glycol tank 114, an outlet 134 for returning the glycol 120 to the ffglycol tank 114. A pump 136 may be provided to cause flow of the glycol120 along the ff coolant line 130.

Alternatively a single refrigeration unit may be provided and set at atemperature suitable for cooling glycol for the flash freeze. In thiscase the glycol could be circulated either directly to the glycol tank56 or indirectly through the heat transfer coil 68.

As illustrated in FIG. 1, the flash freezer 34 may be in the form of anon-reactive metal probe (e.g. stainless steel) through which coldglycol 120 is passed by virtue of fluid communication with the ffcoolant line 130. The probe may be mounted so as to initially be pushedout of the way by the vessel 40. The probe may be configured to initiateflow along the ff coolant line 130 in response to this motion. Forexample, the probe 34 may be connected to a switch 140 which activatesthe pump 136. Once the pour has been initiated the vessel 40 may belowered out of contact with the probe 34 to allow the probe 34 to moveback through a stream 42 of the beverage 14 being dispensed from the tap24.

A biasing mechanism 144 such as a spring or the like may be coupled tothe probe 34 to effect its movement back through the stream 40 ofbeverage 14.

The above is but one possible arrangement for contacting a freezingsurface 36 with the beverage 14. Other arrangements will occur to oneskilled in such apparatus. For example the freezing surface 36 may beintegral with or attached to the tap 24. The balance of the tap ispreferably of relatively low thermal conductivity so as to avoid iceformation or its inadvertent acting as a flash freezing surface.Alternatively the vessel 40 may be provided with a freezing surface 36as illustrated in FIG. 2 and described below.

The vessel 40 has a base 42 and an upstanding sidewall portion 44 whichdefines a mouth 46 opposite the base 42. A heat sink 48 extends throughand sealingly engages the base 40. The heat sink 48 has an inner flashfreezing surface 36 adjacent an inner face 41 of the vessel 40. The heatsink 48 has an outer cooling surfaced surface 49 opposite the flashfreezing surface 36 and adjacent an outer face 43 of the vessel 40.

In the FIG. 2 embodiment the flash freezer cooler 100 may be a coldsurface 150 for contacting the cooling surface 49 to draw heat out ofthe heat sink 48. The flash freezer cooler 100 may be a thermallyconductive plate 152 which is cooled by cold glycol 120 provided by theflash freezer coolant line 130.

While for simplicity it is expected that the heat sink will be in thebase 42 of the vessel, this is not an absolute requirement. For example,the heat sink could be a sleeve forming part of the sidewall portion 44or may even form the entire base 42 and threadedly engage the sidewallportion 44. Furthermore it may be desirable for sanitary reasons to havethe flash freezing surface 36 adjacent to but covered by the inner face41 rather than extending completely therethrough to avoid ingress of thebeverage 14 therebetween. Also it may be desirable for the flashfreezing surface continuous with rather than extending into the vessel40.

It is expected that the heat sink 48 will be a relatively good thermalconductor such as aluminum or cooper based alloys to promote rapidcooling of the freezing surface 36, however stainless steel or othersuitable material might also be used. The balance of the vessel willtypically be of glass or plastic or ceramics as is commonly known forbeverage vessels. Preferably the balance of the vessel will have atleast some insulative properties so as to longer retain frozen any iceformed.

Theoretical analysis confirmed by empirical means shows that thetemperatures and pressures needed to bring the beverages to the requiredstate where freezing of some of the beverage into ice crystal forms waspossible through the methods of this patent varied depending upon thechemical composition of the beverage. For instance, the optimumtemperature range for ice formation in two beers having the same alcoholcontent, but different solute content, shifted by more than 1° F. A beerwith an alcohol content of 5% by volume and under a high pressure frozeat a temperature four degrees lower than a beer with an alcohol contentof 4% by volume and under the same pressure. Pressure requirement alsoshifted depending upon variables such as CO₂ content and alcoholcontent. Accordingly, where beer is the beverage being presented withice crystals in it according to the method and apparatus of the presentinvention, the temperature range is expected to vary from about 23.0° F.to approaching 32° F. (−5° C. to 0° C.). This is largely determined bythe alcohol content. For a “5%” beer suitable results would be expectedin a preferred range of about 24.0° F. to 27.0° F. (−4.4° C. to −2.7°C.). For higher alcohol beers (above 5%) or lower alcohol beers (4%, 3%)or even “non-alcoholic” (less than 0.5%) beers deviations towardopposite ends of the broader ranges above apply. Likely some “fineturning” will be required to suit particular brands eve within a givenalcohol content.

It is believed that the underlying mechanism is one of a solute beingdriven out of an aqueous solution in a local region adjacent the flashfreezing surface by the flash-freezing temperature of the surface. Moreparticularly, when a solute is dissolved in water (for example alcoholor an edible salt), the freezing point of the system is depressed.Presenting a localized heat drain (the flash freezing surface) causesthe affected solution to dispel the solute with the resulting waterfreezing into ice crystals which then remain present in the now moreconcentrated solution. The foregoing theorem is however being profferedas a possible explanation is is not intended in a limiting or bindingsense.

The above description is intended in an illustrative rather than arestrictive sense. Variations may be apparent to those skilled in theart without departing from the spirit and scope of the invention asdefined by the claims set out below. For example if the flash freezingsurface is cold enough it may be possible to achieve the desired resultwithout the pressurization and cooling of the beverage below itsatmospheric freezing point. There are limits to how warm one might wantthe beverage as having it warm will likely result in rapid melting ofany ice crystals so formed.

The entire disclosure of Canadian Patent Application No. 2,448,893 filedNov. 12, 2003 is hereby incorporated by reference.

1. A method for producing a desired amount of ice crystal formation in abeverage comprising the steps of: (i) cooling said beverage to atemperature near or below its ordinary freezing temperature atatmospheric pressure to form a cooled beverage; (ii) maintaining saidbeverage at a pressure sufficient to inhibit freezing of said beverage;(iii) dispensing said cooled beverage into a vessel; (iv) obtaining acooled surface, having a temperature sufficiently low to cause flashfreezing of a portion of said cooled beverage which comes into contacttherewith; and, (v) presenting said cooled surface to said beverage fora time sufficient to form a desired amount of said ice crystals in saidbeverage.
 2. The method of claim 1 wherein: said temperatures in step(i) is at or below said ordinary freezing temperature; and, uponachieving said desired amount of ice crystal formation said cooledsurface is at least one of removed from contact with said beverage andallowed to warm to a temperature above which ice crystal formationceases.
 3. The method of claim 2 wherein: said beverage is beer; saidtemperature in step (i) is from 23.0° F. to approaching 32° F. (−5° C.to 0° C.) as determined by the alcohol content of the beer 28.4° F.;and, said pressure is from 15 psi to 110 psi.
 4. The method of claim 3wherein: said beverage is dispensed through a dispensing tap; and, saidpressure is reduced immediately upstream of said dispensing tap duringsaid dispensing tap to avoid splashing and freezing upstream of saidtap.
 5. The method of claim 4 wherein: said beverage is a 5% beer; saidtemperature in step (i) is from 24.0° F. to 27.0° F. (−4.4° to −2.7°C.); and, said pressure is at least 60 psi (4.13 bar).
 6. A beveragedispensing apparatus for chilling and presenting a vessel of saidbeverage with a portion of said beverage being in the form of icecrystals, said apparatus comprising: a beverage inlet for receiving saidbeverage from a reservoir of said beverage; a valved tap for dispensingsaid beverage into said vessel; a beverage conduit extending betweensaid tap and said beverage inlet for providing fluid communicationbetween said tap and said beverage inlet; a beverage pressurizercommunicating with said conduit for increasing the pressure of saidbeverage to an elevated pressure sufficient to avoid freezing; abeverage cooler associated with said beverage conduit for chilling atleast said beverage within said conduit to a temperature below itsfreezing point at atmospheric pressure but above its freezing point atsaid elevated pressure; a pressure reducer adjacent said tap forreducing the pressure of said beverage from said elevated pressure insaid conduit to a pouring pressure to facilitate pouring from said tapwhen said tap is in an open configuration; a flash freezer having afreezing surface for contacting said beverage during a pour of saidbeverage into said vessel to freeze a portion of said beverage to formsaid ice crystals during said pour; a flash freezer cooler associatedwith said flash freezer for chilling said freezing surface to atemperature sufficiently lower low to form said ice crystals uponcontact.
 7. The beverage dispensing apparatus as claimed in claim 6wherein said beverage cooler includes: a length of said conduit; acoolant bath surrounding said length of said conduit for receiving achilled coolant to immerse said length; a beverage coolant refrigerationunit communicating with said coolant in said bath for chilling saidcoolant; and, wherein said tap is of a low thermal conductivity materialat least in portions thereof in contact with said beverage.
 8. Thebeverage dispensing apparatus as claimed in claim 6 wherein said flashfreezer cooler includes a flash freezer refrigeration unit forcommunicating with said freezing surface for cooling said freezingsurface.
 9. The beverage dispensing apparatus as claimed in claim 8wherein said beverage coolant refrigeration unit and said flash freezerrefrigeration unit are discrete units.
 10. The beverage dispensingapparatus as claimed in claim 9 wherein said length of said conduitimmersed in said coolant bath is in the form of a coil.
 11. The beveragedispensing apparatus as claimed in claim 10 wherein said pressurereducer is a flow restrictor upstream of said tap.
 12. The beveragedispensing apparatus as claimed in claim 11 further including: a heaterfor heating said coolant in said bath should said coolant fall below apredetermined temperature; a sensor for sensing at least one of coolanttemperature and beer temperature; a controller communicating with saidheater and said sensor for actuating and deactuating said heater and forrespectively deactuating and actuating a pump which provides coolantflow between said coolant bath and said beverage coolant refrigerationunit.
 13. The beverage dispensing apparatus as claimed in claim 12wherein said controller further communicates with and is configured todeactuate and actuate said beverage refrigeration unit whilerespectively actuating and deactuating said heater.
 14. The beveragedispensing apparatus as claimed in claim 13 wherein said flash freezeris a cooled probe which is passed through said beverage during saidpour.
 15. The beverage dispensing apparatus as claimed in claim 13wherein said flash freezer is a surface in said vessel and said flashfreezer cooler is a cold surface in contact with said vessel at leastbefore said pour.
 16. The beverage dispensing apparatus of claim 13wherein said flash freezer is associated with said tap.
 17. The beveragedispensing apparatus of claim 14 wherein said flow restrictor is atleast one of a valve, an orifice and a reduced diameter length of saidconduit.
 18. The beverage dispensing apparatus of claim 15 wherein saidflow restrictor is at least one of a valve, an orifice and a reduceddiameter length of said conduit.
 19. The beverage dispensing apparatusof claim 16 wherein said flow restrictor is at least one of a valve, anorifice and a reduced diameter length of said conduit.
 20. The beveragedispensing apparatus as claimed in claim 12 wherein a coolant jacket isprovided around said conduit adjacent said tap for circulation of saidcoolant about said conduit between said bath and said tap.
 21. Thebeverage dispensing apparatus as claimed in claim 13 wherein an inlet tocoolant jacket fluidly communicates with said coolant bath through acoolant jacket pump connected between said coolant bath and said coolantjacket and an outlet of said coolant jacket fluidly communicatesdirectly with said coolant bath to act as a fluid return from saidcoolant jacket to said coolant bath.
 22. A method for producing achilled beverage suitable for conversion into a beverage having adesired amount of ice crystals, said method comprising the steps of: (i)cooling said beverage to a temperature near or below its ordinaryfreezing temperature at atmospheric pressure to form a cooled beverage;(ii) maintaining said cooled beverage at a temperature near or below itsordinary freezing temperature at atmospheric pressure while applyingpressure sufficient to inhibit freezing of said cooled beverage in adispensing apparatus; and (iii) dispensing said cooled beverage fromsaid dispensing apparatus into a vessel.
 23. A method according to claim22 including the further step of: (iv) acting upon said cooled beverageto cause a desired amount of ice crystals to form therein.
 24. Abeverage dispensing apparatus for chilling and dispensing a beverageinto a vessel, said apparatus comprising: a beverage inlet for receivingsaid beverage from a reservoir of said beverage; a valved tap fordispensing said beverage into said vessel; a beverage conduit extendingbetween said tap and said beverage inlet for providing fluidcommunication between said tap and said beverage inlet; a beveragepressurizer communicating with said conduit for increasing the pressureof said beverage to an elevated pressure sufficient to avoid freezing; abeverage cooler associated with said beverage conduit for chilling atleast said beverage within said conduit to a temperature below itsfreezing point at atmospheric pressure but above its freezing point atsaid elevated pressure; and a pressure reducer adjacent said tap forreducing the pressure of said beverage from said elevated pressure insaid conduit to a pouring pressure to facilitate pouring from said tapwhen said tap is in an open configuration.
 25. Apparatus for chilling abeverage so that ice crystals can be formed in the beverage when it isdispensed, said apparatus comprising: a cooler for cooling the beverageto a temperature near or below its ordinary freezing temperature atatmospheric pressure; a pressurizer for applying additional pressure tothe beverage while the beverage is maintained by the cooler at atemperature near or below its ordinary freezing temperature atatmospheric pressure; and wherein the pressure applied to the beverageis sufficient to prevent freezing of the cooled beverage.